Dissolve the rice powder in half of the coconut milk and stir so that no lumps are formed. Keep aside. Discard the water in which the cashewnuts were soaked and cook them in enough water for 20 minutes or till they are half-done.

Add the rice powder dissolved in coconut milk, sugar or jaggery and the remaining coconut milk. Stir well. Keep on low heat for about 8 minutes till the mixture comes to a boil. Remove from heat and sprinkle cardamom powder on top.